Roasted Beetroot, Fennel & Lemon Salad

Name: Roasted Beetroot, Fennel & Lemon Salad
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 500g baby new potatoes, cut in half lengthways; 4 medium raw beetroot, peeled and cut into quarters; 2 bulbs fennel, trimmed and cut into small chunks; 4 tbsp olive oil; 2 sprigs fresh thyme; 1 bunch watercress, washed and trimmed into sprigs; sea salt and freshly ground black pepper; [hd]for the lemon dressing:[/hd]; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tbsp grated lemon zest; 1 tsp sugar; sea salt and freshly ground black pepper

Serves: 4

Ready in: 30 to 60 mins

Roasted Beetroot, Fennel & Lemon Salad Recipe: Veggie

Ingredients
Method

Ingredients:

500g baby new potatoes, cut in half lengthways
4 medium raw beetroot, peeled and cut into quarters
2 bulbs fennel, trimmed and cut into small chunks
4 tbsp olive oil
2 sprigs fresh thyme
1 bunch watercress, washed and trimmed into sprigs
sea salt and freshly ground black pepper
[hd]for the lemon dressing:[/hd]
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp grated lemon zest
1 tsp sugar
sea salt and freshly ground black pepper

method:

Preheat the oven to 200C/400F/Gas 6. Place the potatoes and beetroot on a baking sheet and drizzle with 3 tbsp of olive oil, season with sea salt and black pepper and the sprigs of fresh thyme.
Roast in the preheated oven for 30 minutes or until the potatoes and beetroot are cooked. Remove from the oven and leave to cool.
Meanwhile pan-fry the fennel in the remaining tbsp of olive oil until tender and beginning to colour around the edges. Season with sea salt and black pepper and put to one side to cool.
To make the lemon dressing, mix together the olive oil, lemon juice, grated lemon zest and sugar. Season to taste with sea salt and freshly ground pepper and whisk. 5 Assemble the salad by placing the beetroot, potatoes, fennel and watercress together. Combine gently with the dressing and serve.

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